Chicken And Tortilla Casserole Recipe

• 8 lg. chicken breasts
• 2 celery stalks, including leaves
• 1 onion, quartered
• 1/2 can Rotel tomatoes
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1/2 c. chicken stock
• 1 pkg. corn tortillas, cut in strips
• 1 1/2 c. shredded Velveeta

1. In a large pot simmer the chicken breasts in sufficient water to cover, with the celery, onion and salt and pepper, till tender.
2. Remove from the stock and cold.
3. Debone and shred into bite-sized pcs.
4. Strain the stock reserving 1/2 c. (chill remaining stock for another use).
5. Combine the tomatoes, soups and stock.
6. In a baking dish layer half the tortillas, chicken, tomato mix and cheese.
7. Repeat, ending with the cheese on top.
8. Bake at 350 degrees for 45 min or possibly till bubbly.
9. Serves 6-8.

chicken breasts, celery stalks, onion, tomatoes, cream of mushroom soup, cream of chicken soup, chicken stock, corn tortillas, shredded velveeta

Taken from cookeatshare.com/recipes/chicken-and-tortilla-casserole-40151 (may not work)